Steak House Salad with Pom Vinaigrette – 429 calories

If you’re like me you hard time getting your family to eat salads, but if you put some steak and cheese on top anyone will eat it. I got this vinaigrette recipe from my favorite cookbook Pretty Delicious by Candace Kumai. I like to keep a big bag of frozen corn in the freezer for nights just like tonight, just warm-up and you’re ready to toss on a salad or make some low cal0rie creamed corn.

I get BOTH my Herbs De Provence and my Lavender Sea Salt from Central Coast Lavender, all their products are amazing and local to me 🙂

Makes 4 servings.

Ingredients

For the steak

1 pound sirloin steak

1/2 tbsp olive oil

1 tsp lavender salt, regular Sea salt is fine

1 tsp Herbs De Provence

1/4 tsp cayenne powder

2 tsp garlic powder

For the salad-

2 cups baby spinach

2 cups arugula

4 asparagus spears

1 tomato

1 cup frozen corn

1/4 cup goat cheese

handful of basil (optional)

For the dressing

2 tbsp balsamic vinegar

1 teaspoon Dijon mustard

1/2 tsp salt

1/4 cup pomegranate juice

2 tsp extra-virgin olive oil

Get started:

In a small bowl combine lavender salt, Herbs De Provence, cayenne and garlic, mix well. Rub on both sides of the steak, cover steak in cling wrap place in the fridge for two hour or overnight.

Heat 1 tbsp olive oil in a ridged cast iron pan on medium high, place steak on and grill each side for 5-6 minutes. Place the pan in the oven for 15 minutes, less if it is a thin cut. When the steak is done don’t cut into it for 10 minutes, let it rest that is how you keep it tender and juicy.

In a small bowl combine corn with a quarter cup of water, stick in the microwave for 3 min. Remove from microwave and let sit for five more minutes before draining the water.

Using a vegetable peeler, peel the asparagus into long strips, set aside. Chop the tomato into bite-size pieces and set aside.

Combine all dressing ingredients in a medium bowl and mix well, set aside.

On a large plate or in a large bowl rip up the spinach leaves, then top with the arugula, then the asparagus strips, tomatoes, corn. Drizzle dressing on salad. Thinly slice the steak place on top of the salad, crumble the cheese on top and rip some basil on top, now you’re ready to serve.

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